Ingredients

The following ingredients have 4 Servings
  • 16 ounces boneless chicken breast
  • 3/4 cups dill pickle juice (optional - I use Bubbies)
  • 3/4 cup super-fine almond flour
  • 3/4 cup parmesan cheese (see note)
  • 1/2 teaspoon smoked sea salt (or sea salt)
  • 1/2 teaspoon pepper
  • 2 eggs (beaten)
  • Avocado oil spray

Instruction

  • Wash chicken and place in a zip-top bag.
  • Using a meat mallet, pound to a uniform thickness, about 1/2 inch.
  • Place chicken in a bowl and pour pickle juice on top of it. Allow to brine in the refrigerator for up to two hours. (You may skip this step if desired.)
  • Preheat air fryer to 390 degrees.
  • In a shallow dish, combine almond flour, parmesan cheese, salt, and pepper.
  • In a separate shallow dish, beat eggs.
  • Drain chicken and pat dry with paper towels. Coat with eggs and then dregs in the almond flour mixture. Use your fingers to gently press the coating into the chicken. Spray both sides of the chicken with oil
  • Spray the Air Fryer with oil, and add chicken. Cook for 6 to 7 minutes.
  • Carefully flip with a spatula. Re-spray and cook an additional 6 to 7 minutes, until golden and crispy and the internal temperature is at least 160° F. Allow to rest for at least 5 minutes before serving.